Dolly Varden Cake

recipe

Yield:

one 4-layer cake

Recipe from

Oxmoor House

Ingredients

1 cup plus 3 tablespoons butter or margarine, divided and softened
2 1/2 cups sugar, divided
4 cups all-purpose flour, divided
1 teaspoon baking powder
Pinch of salt
1 cup milk, divided
1 teaspoon vanilla extract
4 eggs, separated
3 egg yolks (reserve whites for frosting)
1/2 teaspoon ground cardamom
3 cups raisins, chopped

Preparation

Grease and flour four 8-inch round cake pans; set aside.

Cream 1/2 cup butter in a large mixing bowl; gradually add 1 cup sugar, beating well

Combine 2 cups flour, baking powder, and salt; add to creamed mixture alternately with 1/2 cup milk, beginning and ending with flour mixture. Stir in vanilla.

Beat 4 egg whites (at room temperature) until soft peaks form. Gently fold whites into batter. Set aside.

Cream remaining butter; gradually add remaining sugar, beating well. Add 7 egg yolks, one at a time, beating well after each addition.

Combine remaining flour and cardamom; add to creamed yolk mixture alternately with remaining milk, beginning and ending with flour mixture. Mix well after each addition. Add raisins, and stir well.

Pour egg white batter into 2 prepared cake pans. Pour yolk batter into remaining prepared cake pans. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and cool completely.

Spread frosting between alternating yellow and white layers and on top and sides of cake.

Note:

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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